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Tangy Low-Sodium Chipotle Chicken Tacos with Citrus Kick (No Hidden Salt!)

Updated: Jan 7

Dive into bold flavor without the sodium boost with these zesty tacos featuring chipotle chiles, fresh orange juice, and no-salt-added beef broth. Perfect for health-conscious foodies!

Craving smoky, sweet, and savory tacos without the sodium overload? Look no further! These low-sodium chicken tacos are bursting with flavor, so good you'll be making them every Taco Tuesday (and maybe Wednesday too!).

Here's why you'll love this recipe:

  • Flavor Bomb: Chipotle chiles, orange juice, molasses, and secret-weapon beef broth (yes, you read that right!) create a complex, well-rounded tastebud party.

  • Low-Sodium Hero: With only 180mg per serving, you can indulge guilt-free. Bonus tip: use homemade sodium-free mustard for even lower sodium.

  • Easy & Freezer-Friendly: Skip the food waste! Portion out leftover chipotle peppers sauce and freeze – no more sad, forgotten cans of chipotle peppers in sauce.

Ready to conquer Taco Tuesday? Here's what you'll need:

180 mg of sodium, serves 4. You can save some sodium by using a homemade sodium free mustard as well.


  • Cooking spray

  • 1 cup water

  • 3 garlic cloves, minced

  • 2 small chipotle chiles in adobo sauce, minced (adjust for desired heat)

  • ½ cup chopped fresh cilantro

  • ½ cup orange juice, freshly squeezed is best

  • 2 tsp molasses

  • 1 packet or tsp no sodium beef (yes beef) broth powder/bouillon

  • 1 lbs. chicken breast

  • 2 teaspoons yellow mustard

  • 8 corn tortillas

  • Optional Toppings: avocado, diced onion, salsa, cheese, lime wedges


  1. Whisk together flavor: In a small bowl, combine orange juice, broth, molasses and water.

  2. Sizzle & simmer: Spray a saucepan with cooking spray and heat over medium heat. Add chipotle chiles and garlic, cook until fragrant (about 30 seconds).

  3. Add the liquid love: Pour in the broth mixture and bring to a simmer. Add chicken and simmer, covered, for 15-20 minutes or until cooked through.

  4. Shred & stir: Transfer cooked chicken to a bowl and shred with two forks. Return shredded chicken to the pan and stir in Dijon mustard and cilantro.

  5. Reduce & relish: Simmer briefly to thicken the sauce, about 5 minutes.

  6. Warm & assemble: Warm tortillas (oven preferred to crisp them up) and fill with chipotle chicken mixture. Garnish with a sprinkle of fresh cilantro, top with your favorite toppings and savor the low-sodium fiesta!


• Serve with your favorite low-sodium taco toppings like chopped avocado, salsa, and lime wedges.

• Leftovers? Store cooled chicken in an airtight container in the fridge for up to 3 days.

• Want extra protein? Use unsalted black beans or chickpeas instead of chicken for a vegetarian twist.

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